Chicken Tortilla Soup

This chicken tortilla soup is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.

Why this recipe works

• Cooking spices briefly in oil brings out their aroma.
• The toppings add contrast, so the soup itself can remain broth-forward rather than overly thick.
• Lime added at the end preserves fresh acidity.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 poblano or green bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 can (28 oz / 796 mL) crushed tomatoes
• 6 cups (1.4 L) chicken broth
• 1 can (15 oz / 425 g) black beans, drained
• 1 1/2 cups corn
• 3 cups (420 g) cooked shredded chicken
• 1 tbsp lime juice
• Salt and pepper
• Baked tortilla strips, avocado, cilantro, and cheese for serving

Step-by-step instructions

1. Cook onion and pepper in olive oil for 8 minutes. Add garlic, chili powder, and cumin for 30 seconds.
2. Add tomatoes and broth. Simmer for 20 minutes so the flavours combine.
3. Add beans, corn, and cooked chicken. Simmer for 8 to 10 minutes.
4. Stir in lime juice. Season and serve with tortilla strips and desired toppings.

Cook’s notes

• Choose chili powder based on your preferred heat level.
• Keep tortilla strips separate until serving so they stay crisp.
• Rinse canned black beans for a cleaner broth colour.

Substitutions and variations

• Add chipotle in adobo for smokier heat.
• Use turkey or pulled pork instead of chicken.
• Make it vegetarian with an extra can of beans and vegetable broth.

What to serve with it

• Avocado salad
• Mexican-style rice
• Fresh fruit with lime

Storage and reheating

Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat leftovers to 165°F (74°C).

Frequently asked questions